USA Today - Nation's best pizzeria is Tony's Pizza Napoletana in San Francisco

Status
Not open for further replies.
That's amazing that he makes all of those pizza's. BeeHive on roof tops it off; The guy is a pizza cooking wizard.

It's odd he chose STL and New Haven style over Chicago Deep Dish. At least, if you were doing it for straight profit. Does it require a different type of oven? He should add in Chicago style thin crust. I always liked it a lot and it shouldn't be too hard to add.

I'm tempted to go there tonight to get a pizza. I'll take a picture of the oven. The kitchen is super small.
 
Status
Not open for further replies.
Top Bottom